10 comments:

Anonymous
said...

Cowgirl,I live in the heart of PA Dutch country and I have been making scrapple all my life. Normally we make it during the fall when we butcher; but I have been known to drag some fixin’s out of the freezer and make a batch if we run low during the summer! Sadly, it’s a delicacy that doesn’t translate well much beyond our area (maybe if it had a more upscale name like “Herb Scented Porcine Porridge”).

Our scrapple is made from the trimmings after we butcher pigs and steers (and deer during the season). My family still uses the huge cast iron pots our great great grandfather had made. Because well seasoned cast iron cookware is never washed with soap, each time we make scrapple every batch contains a little of the history of our family.

The pots are heated over a specially made wood fired stove that has holes in the top which are sized to admit the rounded bottom of the pot. That rounded bottom is put to good use as we employ a wrought iron scraper to constantly scrape and stir the scrapple as it becomes more and more thick. Hard work indeed! And, whoa to the inattentive “stirrer” who allows the scrapple to stick or burn!

When it has reached the correct consistency the scrapple is ladled hot into plastic tubs. Each tub is a perfect size to make a 5 pound loaf. The hardest part is watching that tub filled rack as it is wheeled into the cold locker to chill. None of us can wait to taste the first sweet scrapple of the season.

For my family scrapple making time has always been something that binds us all together. The very act of making scrapple demands teamwork and cooperation. Even when other issues may have divided us, we continue to come together to make scrapple.

Anonymous, what a wonderful story! You have brought your family tradition to life for me. The large cast iron pots, the wonderful smell of the scrapple cooking over the fire, the anticipation of that first taste. I can picture it all!!

I can imagine the strength it takes to stir a batch that large. lol My little pot of scrapple was a handful. :)

My hat's off to you Anonymous, thank you so much for your post. You've made my day... :)

Hey CG Lookin good. Being from the north east you know I love my scrapple. Especially as a fattie stuffing ingredient. I have a shoulder in the fridge and was trying to figure out something exciting to do with it. Now I have an idea. Thanks as always...you rock!!!

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About Me

Born and raised in the country, I Love wide open spaces.
Enjoy camping, fishing, hunting, and any form of outdoor cooking, hot, warm and cold smoking. Preserving what I hunt, catch, raise or forage. I enjoy being able to provide food for my table.
I'm thankful for each day and will never take anything for granted.
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